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Linguine with Parsley, Green Olive Sauce and Zesty Breadcrumbs (serves 4)


  1. Heat 1 Tbsp. oil in a medium pan over medium heat and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  3. Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
  4. Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
  5. Serve pasta topped with panko and more Parmesan.


  • 1 Tbsp. plus 1/2 cup olive oil
  • 1/4 cup panko (Japanese breadcrumbs)
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. chopped fresh dill
  • 1 tsp. finely grated lemon zest
  • 350g linguine or other long pasta
  • 4 oil-packed anchovy fillets
  • 1 small garlic clove
  • 1 cup fresh parsley microgreens
  • 1/2 cup fresh basil microgreens
  • 1 cup green olives, pitted, halved
  • 3 Tbsp. drained capers
  • 15g Parmesan, finely grated (about 1/2 cup), plus more for serving
  • 2 Tbsp. fresh lemon juice
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